Husband-and-wife team Riccotti, a gynecologist, and Connelly, a chef, have joined forces for the third time to write this breast cancer resource and cookbook. But this book's subject matter is somewhat more controversial that that of The Pregnancy Cookbook
or The Menopause Cookbook. After all, there's no scientific proof that diet can prevent breast cancer, only data indicating nutrition plays a role in risk reduction. Riccotti reviews this data in the first half of the book, "Breast Cancer, Health and Nutrition." In dense, fairly nuanced but sometimes disorganized chapters, Riccotti also lays out the known risk factors for breast cancer, and then, strangely, moves away from nutrition, delving into exercise, hormone replacement therapy, screening and chemoprevention, and the use of medical interventions such as surgery or drugs to reduce cancer risk. The recipes section begins with smoothies, and include chapters on soups (Seitan and Vegetable Chile), vegetarian dishes (Spicy Tofu and Black Bean Burritos with a Mango and Tomato Salsa) and even beef (though these dishes also can be made with soy or vegetables). The authors emphasize that breast cancer prevention foods can be incorporated into one's existing diet. They also offer helpful sidebars on cancer-fighting foods such as edamame, or soybeans, that might be unfamiliar. Some recipes are simpler than others, so cooks of varying skill levels should be able to find something tasty and healthful to make. (Sept.)
